Bean Curd and Coconut Soup Recipe

Name: Bean Curd and Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 each lemongrass whole stalks; 2 teaspoons laos powder; 1 can coconut milk; 1 pound tofu firm, diced; 1/2 cup miso paste white; 1 each hot chili peppers seeded, sliced into thin rounds; 1 each limes juiced; 2 tablespoons basil fresh, and or mint (finely chopped); 1 tablespoon fish sauce optional, nam pla; 1 x coriander fresh, as garnish

Servings: persons

1
Chop lemongrass, and bruise it with the flat of a cleaver.
2
Add Laos powder and lemongrass to coconut milk, and slowly bring to a boil while stirring gently.
3
Simmer for 10 minutes.
4
Strain off lemongrass.
5
Add tofu, stirring into stock.
6
Remove 2 cups of stock.
7
Dissolve miso in it, and return to pot.
8
Simmer for 5 minutes.
9
Add tofu, stirring into stock.
10
Remove 2 cups of stock.
11
Dissolve miso in it, and return to pot.
12
Simmer for 5 minutes.
13
Add remaining ingredients, and serve garnished with coriander.
14
This is delicious with a bowl of Thai jasmine rice.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 each lemongrass whole stalks, 2 teaspoons laos powder, 1 can coconut milk, 1 pound tofu firm, diced, and more.

Yes, Bean Curd and Coconut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bean Curd and Coconut Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions